Spinach & Lemon Spaghetti Frittata w/ Feta & basil

I make frittatas on a weekly basis. It’s a simple one dish family meal that everyone loves. Every week I use a different combo of veggies and cheeses to mix things up a bit. Last week, while trying to clear out the fridge, I made this spinach and lemon spaghetti frittata with feta and basil. Although it was different from the usual it was absolutely delicious and made for a refreshing summer breakfast. Unfortunately, Mia the resident 2 almost 3 year old, is not a fan of this particular frittata (a little too eclectic breakfast fare for her pallet) and I promised next week I would make her favorite potato, Canadian bacon, tomato and parmesan frittata. And yes, I promise to post that in the future because it is really good and one of our family faves.

Spinach and lemon spaghetti frittata with feta and basil is a uniquely bright and delectable summer breakfast. It’s also a great way to use up leftover pasta.

Spinach & Lemon Spaghetti Frittata with Feta and Basil serves 4 to 6

  • 6 eggs
  • 1/2 cup milk
  • zest of 1 lemon
  • 1 tsp lemon juice
  • 1/4 tsp sea salt
  • 1/4 tsp fresh ground pepper
  • 2 tsp extra virgin olive oil
  • 1 cup cooked spaghetti
  • 1 cup baby spinach, chopped
  • 3 Tbs feta cheese, crumbled
  • 2 Tbs fresh basil, chiffonade (cut into thin strips)
Preheat oven to 400°F.
Combine eggs, milk, lemon zest, lemon juice, salt and pepper in a mixing bowl and whisk until combined. Set aside.
Roughly chop the spaghetti. In an oven safe 10″ non-stick skillet, heat olive oil over medium-low heat and add the spaghetti or other long thin pasta such as capellini.
Add spinach on top of the spaghetti.
Next, pour the egg mixture onto the spinach and the spaghetti and lightly stir with a spoon making sure that the egg mixture evenly covers the pan. Simmer on medium-low for about 3 to 5 minutes until the egg begins to set or firm up.
Sprinkle the feta evenly across the top. Turn off heat and place the skillet in the oven for 8 to 10 minutes until the frittata is cooked through. Warning: here comes a story about feta cheese My daughter was born prematurely at 24 weeks gestation and spent months in the hospital. My husband and I stayed at the Ronald McDonald house as the hospital she was in was far from our home. One night I decided to cook dinner in the house kitchen because I was getting pretty tired of hospital food. As I was getting the feta cheese out of the fridge and placing it on my salad a very tall woman resembling Joey Ramone I had never seen before appears out of nowhere. I swear she popped out of the pantry. She’s staring at me as I awkwardly put the cheese on my salad knowing she’s watching my every move. I look up just in time for her to grab the container of cheese, slap her hand down on the counter and yell with a thick southern accent, “OHH WEEE, I LOVE THAT FEET-A (pronounced feet-a) CHEESE! YOU HAVE A GOOD DINNER!” and then walk away. In my head when I tell the story she walks away singing Rockaway Beach, but that’s just my version. After a long hard day of watching your baby fight in the hospital I thought that was one of the most strangest yet hilarious encounters with a stranger I have ever had and I now can never think of feta cheese without hearing her voice in my head. FEET-A CHEESE!!! Now back to the frittata.
Allow to cool for 5 minutes then slide a knife or spatula around the perimeter of the frittata to loosen it from the pan. Carefully and quickly slide the fritatta onto a serving plate. Don’t be scared. If it breaks it will still taste good. Garnish with basil.
Slice, serve, and enjoy that frittata with feet-a cheese.

    Comments

  • Jonathan


    This looks like something you would like to make…

  • Dianne


    Looks good…

  • Rivki Locker


    I make loads of frittatas but never heard of adding pasta. That looks super.

  • tandteacake


    I never made frittatas to be honest because I’m generally not a fan of the taste of scrambled eggs and I always found it too close to it (same with omelettes). THIS recipe though has SO much more goodness it that the eggy part merely seems to function like a kind of glue to me than being a major aspect of the flavour! I’ll give it a try! ;)

    Tobias

  • sweet road


    I love that you added pasta! I never would have thought of it but it must create such an interesting texture with a bunch of veggies.

  • marla


    Love this frittata recipe-the spaghetti is a playful twist :)

  • sara @ real fun food


    I never ever would have thought of putting spaghetti in a fritatta, but it looks beautiful! Thanks for the recipe :)

  • wanda


    look good

  • Claire


    My boyfriend and I made this last night :) We had to double the recipe to fit our cast iron skillet, but it still tasted great and was super easy to make! We also made a mixed green salad with avocados and bell pepper strips and homemade dressing. Thank you for making our evening!!

  • Tara


    This was such a wonderful weeknight meal! I was able to put it together in the time it took for my husband to get our son to bed. It was great to have such delicious flavor in a short amount of time.

  • Louise


    Im going to use this as one of my creative dishes- in food tech.

    THANKS

  • Trackbacks

  • Trackback from Fit, Fed and Happy
    Monday, 3 February, 2014

    […] Spinach and lemon frittata with feta and basil. Recipe! […]

Leave a Comment

Your email is never shared.
Required fields are marked *